Whether you're using these crackers for S'mores or Cheesecake, you're going to be delighted with their nutty, buttery taste. This variation of our original recipe can be made with either our Original blend our our new Artisan Baker's Blend, but for closest taste to the real thing, I recommend the Artisan Blend. Note that this recipe does call for the addition of teff flour - if you can't find it locally, you can easily get it on Amazon or other online sites. Don't skip it - it's essential to the flavor and texture. Follow the instructions carefully for best results.
1 c (120g) Better Batter Gluten Free Flour,
Original or Artisans Blend, plus a small amount for rolling
1/2 c (90g) teff flour
1/3 cup (68g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
pinch of cinnamon, optional
1/4 cup very soft shortening/butter/df margarine
2 tablespoons molasses or honey
1 teaspoon pure vanilla extract
1/4 cup water
Topping/rolling mixture: 4 tbsp sugar (you may add 2 tsp cinnamon, if desired), optional
Shortening/Butter: Earth Balance or Smart Balance, or Spectrum Naturals Palm Shortening
Before you get started, it is important to note that the finished texture and taste of your crackers will be affected by your decision to flour or cinnamon sugar to roll out the crackers. You may want to bake this both ways to determine what you like best.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, measuring the parchment paper to fit evenly.
In the bowl of your electric mixer, combine the Better Batter flour, teff flour, baking soda, salt sugar, salt, and optional cinnamon. Blend until completely evenly combined. If using a stand mixer, you may simply add softened fat, molasses, vanilla, and water to the bowl. If using a hand mixer or making these by hand, blend wet ingredients together first before adding to the dry mixture. In either case, combined wet and dry until a soft dough forms. The dough will start off crumbly but will come together into a nice, nonsticky mass.
Remove parchment paper from the cookie sheet, and prepare for rolling by dusting evenly across the surface with a small amount of flour or sugar (with or without cinnamon). Turn dough onto the prepared parchment lined cookie sheet and roll the dough out until about 1/8 inch thick, adding a little flour or sugar to the sheet and to the top of the dough to prevent sticking, as necessary. If you are using parchment paper with lines, leave enough margin to show the lines for scoring later, but definitely leave a small margin around all surfaces. You should be able to roll this into a rectangle about 12 inches by 14 inches.
Score the dough into lines - you want to create rectangles about 4 inches by 2 inches. Note: if you are trying to get rectangle grahams, try not to cut through the dough completely, although even if you do, these might baked together during cooking. Score again into squares, about 2x2. Prick each rectangle 3 times with a fork. If desired, sprinkle additional sugar mixture over the top of the dough and press lightly to adhere. Transfer the sheet onto the cookie sheet and place in the oven. Bake for about 12-14 minutes, or until fragrant - these should smell like 'graham crackers' when done and may be slightly toasted looking. Keep a close eye on these - baking times vary by thickness of cookie, number of prick marks, and oven accuracy.
Remove sheet from the oven. Take a very sharp knife and, using score marks as guides, cut the crackers into rectangles as soon as they come out of the oven and before they cool. Wait at least 5 minutes if removing to a wire rack to finish cooling - the cookies can be very delicate at first, then if desired transfer the entire sheet to a rack and allow to cool completely, before storing in an airtight container.
Note: if your plan is to use these for Graham crumbs you can omit the second scoring step and crumble or crush crackers after cooling them.